AUTUMN VEGGIE PASTA

Serves 4

There’s a reason we’re surrounded by so many vegetarians. Vegetables are fucking delicious! That’s why a couple of weeks ago, I grabbed some seasonal veggies from the markets along with some fresh short pasta and created this bowl of mouthwatering deliciousness, just for you.

Equipment needed

Method

Step 1: Bring a large pot of salted water to the boil and then heat 2 tablespoons olive oil over a high heat in your frying pan. Add onions and garlic and cook until the onion goes a little transparent.

Step 2: Add zucchini slices, mushrooms and chilli (along with pancetta if you’re choosing this option) and cook until all veggies are al dente. Add tomatoes, wine, and stock and cook until the liquid has reduced and tomatoes are soft. Stir through basil leaves and season with salt and pepper.

Step 3: While the wine and stock are reducing in the frying pan, cook your pasta in the boiling water as per the packet instructions.

Step 4: Drain pasta and add to the frying pan, tossing so that everything is combined.

Step 5: Divide the pasta between four plates and serve topped with grated parmesan cheese, extra basil, and a drizzle of olive oil.